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I think I finally solved my problem. All the times my beer was foamy when the keg was close to being empty there were ice chunks in it. I turned the temp up to around 40 degrees F and put two kegs on tap, so far really good pours on both..... Here's to hoping that the problem is finally...

I use a 5 foot 3/16 ID line on my set up. I think that maybe the beer isn't getting carbonated enough and the serving pressure is just making it foamy??? How about I put it at 8 psi for another week or 2 then try it again??? Do I need a greater serving PSI?

How can I salvage my foamy beer? The Bavarian Wheat I made is awesome but foamy. Is there a way to get not to be foamy? Also for the future is it best to just let it sit for 1 week at serving pressure to carbonate or does it need longer?

So I have been researching a lot about keg carbonation. I have successfully kegged 5 kegs worth of beer using the same carbonation technique which is 30 psi for 24 hours than 20 psi for 24 hours at about 34 degrees, than put to serving pressure around 6-8 psi after that. The only problem is...

All good points and advice, thanks guys! Cheers, Clint

I want to make a low calorie beer that still has a decent alcohol content, is this possible? I want around 90 calories but still about 4% ABV. Any suggestions?

@Revvy it is something I saw in a couple different all grain brewing videos on You Tube. I liked the idea since getting all the different components for all grain is expensive. Haven't done a ton of research but thought maybe some of you guys knew about it.

Thanks guys, this info helps a lot. Cheers!

I saw some all grain brewers in the UK that use a heavy duty plastic fermenter and add 2 electric heating elements from cordless tea kettles. They install a ball valve with spigot on the front. Can I use one of the plastic fermenting buckets here for that or will the plastic melt?

You are right just thought it would be faster..... Thanks.....

What's the point of kegging if you have to wait two weeks? Yes, I had it at 35 degrees for 24 hours then force carbonated. Some of the videos on YouTube are showing pours a few days after force carbonation and they look fine. I Haney the short line and picnic tap set up. I need a longer line...

So I am having trouble with too much foam in my beer that I kegged. I force carbonated at 30 psi for about 4 min then I let it sit for 24 hours. I let CO2 out of the keg about 3-4 different times. After the 24 hour sit it was still way too foamy so I let it sit another day with out CO2 on it...

Does cold crashing improve the taste of the beer?

I use an ale pale and/ or the Coopers DIY fermenter. Just thought it was odd. Thanks for the advice.

I have 2 better bottles and both times I have transferred the beer from the primary into the better bottle it has turned the beer a very dark amber color. Both styles of beer are more of a blonde or golden color but now they are not. Any thoughts? Cheers! Clint

Hey guys, when you keg do you ferment in the primary/ secondary longer so that the beer conditions prior to kegging? Is it better to keg condition for a few weeks then refrigerate? Any thoughts or does it matter either way? I know a lot is about personal preference but conditioning the beer...

So it sounds like you let it sit for a few weeks to carbonate then you add in the CO2 tank pressure and drink. Thanks for the help.

Does it carbonate withou the use of CO2? Or do I have to buy all the other equipment?

If I put priming sugar in a keg, instead of using CO2, would it work? If so how much priming sugar should I use for 5 gallons?

Thanks, I checked and the gravity reading was 1.020 and the original gravity was 1.060. You are right I just need to RDWAEAHB!